Spring Pasta

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Recipes

Spring Pasta
Serving Size:4|Prep Time:10minutes|Cook Time:15minutes
Spring Pasta

Ingredients

  • 8.8 ounces pappardelle pasta
  • 1/2 gallon water
  • 1/2 teaspoon coarse salt
  • 1/4 cup reserved pasta water
  • 1 tablespoon olive oil
  • 1 shallot, minced about 1/4 cup
  • 2 cups thinly sliced asparagus, 6 ounces
  • 1 1/2 cups snap peas, strings removed, 6 ounces
  • 1/2 can (7 of 14 ounces) quartered artichoke hearts in water, drained
  • 1 tablespoon lemon juice
  • 2 tablespoons Lulubelle's™ Creamery heavy cream
  • 2 tablespoons chives, sliced
  • 2 tablespoons fresh mint leaves, sliced thinly
  • 1 tablespoon chopped dill leaves
  • zest of 1 lemon
  • 1/4 cup Parmesan cheese, shaved or shredded

Directions

Print Recipe
  1. Boil water with salt and add pasta, cook for about 8 minutes, drain reserving ¼ cup pasta water. Hold while preparing the balance of the dish.
  2. Heat a large skillet over medium heat and add the olive oil and cook the shallot briefly while stirring. Add the asparagus and snap peas, artichoke hearts, pasta water and lemon juice and cook, stirring to reduce the liquid, for 4 - 5 minutes.
  3. Add the cream, herbs and lemon zest and cook to heat through, serve immediately over the pasta topped with Parmesan cheese.
  4. Cooking tip: Proteins can be incorporated, by sautéing first and then removing from the pan and proceeding with recipe, add back, toss and serve.

Chef's Narrative

Fresh herbs add layers of flavor to this quick and easy spring pasta dish – it all comes together in under 30 minutes.

Recipe Substitutions

Frozen peas can be substituted for snap peas. The cream and Parmesan cheese can be omitted for vegan options.
Nutrition Facts:
Total Calories Per Serving: 370, Total Fat: 10g, Saturated: 3.5g, Trans Fat: 0g, Sodium: 210mg, Potassium: 132mg, Carbohydrate: 55g, Dietary Fiber: 3g, Protein: 15g
Allergens:
Egg, Milk, Wheat

Directions

Print Recipe
  1. Boil water with salt and add pasta, cook for about 8 minutes, drain reserving ¼ cup pasta water. Hold while preparing the balance of the dish.
  2. Heat a large skillet over medium heat and add the olive oil and cook the shallot briefly while stirring. Add the asparagus and snap peas, artichoke hearts, pasta water and lemon juice and cook, stirring to reduce the liquid, for 4 - 5 minutes.
  3. Add the cream, herbs and lemon zest and cook to heat through, serve immediately over the pasta topped with Parmesan cheese.
  4. Cooking tip: Proteins can be incorporated, by sautéing first and then removing from the pan and proceeding with recipe, add back, toss and serve.

Chef's Narrative

Fresh herbs add layers of flavor to this quick and easy spring pasta dish – it all comes together in under 30 minutes.

Recipe Substitutions

Frozen peas can be substituted for snap peas. The cream and Parmesan cheese can be omitted for vegan options.
Nutrition Facts:
Total Calories Per Serving: 370, Total Fat: 10g, Saturated: 3.5g, Trans Fat: 0g, Sodium: 210mg, Potassium: 132mg, Carbohydrate: 55g, Dietary Fiber: 3g, Protein: 15g
Allergens:
Egg, Milk, Wheat

Ingredients

  • 8.8 ounces pappardelle pasta
  • 1/2 gallon water
  • 1/2 teaspoon coarse salt
  • 1/4 cup reserved pasta water
  • 1 tablespoon olive oil
  • 1 shallot, minced about 1/4 cup
  • 2 cups thinly sliced asparagus, 6 ounces
  • 1 1/2 cups snap peas, strings removed, 6 ounces
  • 1/2 can (7 of 14 ounces) quartered artichoke hearts in water, drained
  • 1 tablespoon lemon juice
  • 2 tablespoons Lulubelle's™ Creamery heavy cream
  • 2 tablespoons chives, sliced
  • 2 tablespoons fresh mint leaves, sliced thinly
  • 1 tablespoon chopped dill leaves
  • zest of 1 lemon
  • 1/4 cup Parmesan cheese, shaved or shredded
 

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